Journal of Cereal Science
Journal Title
- Journal of Cereal Science
ISSN
- E 1095-9963 | P 0733-5210 | 1095-9963 | 0733-5210
Publisher
- Academic Press
- Elsevier
Listed on(Coverage)
| JCR | 1997-2019 |
|---|---|
| SJR | 1999-2019 |
| CiteScore | 2011-2019 |
| SCI | 2010-2019 |
| SCIE | 2010-2021 |
| CC | 2016-2021 |
| SCOPUS | 2017-2020 |
Active
- Active
based on the information
- SCOPUS:2020-10
Country
- ENGLAND
Aime & Scopes
- The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short rapid communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field. Papers submitted to Journal of Cereal Science should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research. Note The Journal of Cereal Science exists to advance scientific concepts in cereal science, and the content of papers published within it must be consistent with this goal. Manuscripts dealing with topics of only restricted, local interest will not be sent for review unless the information presented can be demonstrated to be of general applicability. Research Areas Include: /// Composition and analysis of cereal grains in relation to quality in end use /// Morphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristics /// Structure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals /// Storage of cereal grains and derivatives and effects on nutritional and functional quality /// Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to endues properties of cereal grains /// Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded /// Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their science /// functional genomics as it relates to end-use quality Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services . Author Information (1 September 2018) Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center